Appetizers Collection

Sicilian Marinated Olives

In this easy appetizer recipe, olives are marinated (cunzate) to present as an antipasto. Try this with the plain green olives you buy from a supermarket olive bar. It will bring them to life in a whole new way.

Ingredients

• 1 ½ cups unpitted green olives
• 2 tablespoons extra-virgin olive oil
• 1 medium stalk celery, coarsely chopped
• 2 cloves garlic, peeled and thinly sliced
• 1 small fresh red or green chile pepper, thinly sliced
• 3 tablespoons chopped flat-leaf parsley, divided
• 1 teaspoon white-wine vinegar
• ⅛ teaspoon dried oregano, preferably Sicilian or Greek

Directions

1. Rinse olives in a colander, tossing gently under running water, then dry on a kitchen towel. Transfer to a bowl, add oil and gently toss to coat.

2. Add celery, garlic, chile, 2 tablespoons parsley and vinegar; toss again. Let the olives stand at room temperature for 30 minutes.

3. Transfer to a serving platter and sprinkle with the remaining 1 tablespoon parsley and oregano, crumbling the oregano with your fingers to bring out the flavor.